Please, your suggestions for a pâté with duck marinated in orange liquor, garlic, thyme, bay. Layered in a pork forcemeat seasoned with a bit of chicken liver, clove, nutmeg, Espelette. Baked in the traditional way wrapped in bacon. I will probably blanch some of the bacon to tone down that element

Wow, rich and aromatic. I'd be tempted to pair it with something white, big and off-dryish, such as a good Vouvray demi-sec or Riesling Spätlese (or even an Auslese). Taking another tack entirely, it might go well with Champagne of the richer sort.

I'm with Mark. With something that rich I think you need acid, and a little sugar. Riesling (I'd go Kab or Spat), sec-tendre or demi sec Vouvray or Montlouis (or Cour Cheverny), Alsace PG. Of course, it all depends on end result- how much orange liqueur, how fatty was the meat, etc. If closer to a pate de campagne, then PN or CF. If richer/more moist, acid and sugar.